'moose' on Serious Eats

Alpha Sigma Phi Nick David making Sloppy Joes with moose meat. [Photographs: Leslie Kelly] Game is the new bacon. Well, maybe not yet. But if artisan farmers have become culinary superstars, can hunters be far behind? When I used to review restaurants, I was always drawn to exotic game meat—I've eaten elk, venison, antelope, alligator, pheasant, grouse and ostrich. (Still don't know why ostrich never took off; it tastes like steak and has a fraction of the fat.) I'm crazy about rabbit and would never say no to roast bear. Darlene Barnes, my boss at Alpha Sigma Phi, the frat at the University of Washington where I've been prep cooking since September, once again demonstrated her considerable chops last... More

Joe Dilley, owner and operator of Joe's Guide Service in Alaska, can't get enough Moose-ghetti. It's one of his favorite meals in the crock pot, he told NPR, sounding a bit bashful. Besides the Alaskan-Italian fusion dish, he was full of moose cooking tips. How do you prep the meat? You let a little bit of white mold grow on it. The natural enzymes in the meat start breaking it down from being a tough chunk of muscle. Yum, white mold. Almost as good as yesterday's image of a Bic razor shaving a furry moose snout, before it gets boiled in salt water and eventually tastes like beef tongue. Three weeks since the Republican veep nomination, journalists are finally churning... More